The Sheik Sandwiches and Subs
422 S Orange Ave, Green Cove Springs, FL 32043 · Permanent Food Service · License 2000878
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 repeat), 1 intermediate, 10 basic-27
- Unlicensed operation on Nov 2, reopened Nov 5Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 flying insects by bulk ice bin. Observed approximately 10 flying insects under dining room soda machine.
- First visitNov 2, 2026 Unlicensed operation
The business was found operating without a valid license, and the state is taking action.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip-top cooler across from grill, Cheese (46°F - Cold Holding); Turkey (46°F - Cold Holding). Operator stated cooler lid has been open while cooking, operator placed items in bottom of cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 flying insects to next to reach in cooler. Observed 4 flying insects next to, to go boxes in dry storage area. Observed 5 flying insects next to bulk ice bin. Observed 7 flying insects under soda dispenser in dining room. Observed 3 flying insects in dining room.
Repeat violationAdministrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed a container of milk in walk-in cooler open more than 24hours ago not date marked. Observed milk in front line reach in cooler open more than 24hours not date marked.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed 2 bags of onions in walk-in cooler stored on the floor. Operator relocated onions to shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed on front line, ice buildup up in ice cream reach in cooler. Observed excessive ice build up on floor and walls of walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed in dry storage area, oven on shelf with build up of grease and food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed in bulk ice bin, interior of ice bin and ice bin interior door soiled with black mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with grease. Observed multiple reach in cooler gaskets soiled with food debris and black/green mold like substance.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed single use bread bags being used to store deli meats in walk-in cooler. Observed single use hard shell egg box being used to hold French toast sticks in reach in freezer across from fry station.
Code 35, Insects, rodents, pests and animals: Fly trap in food/food preparation area/food-contact equipment.
Observed bowl of apple cider vinegar with plastic wrap over it being used as a fly trap, stored on shelf with ready to eat foods in dry storage area. Trapped. Moved to bottom shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles missing at entrance to walk-in freezer. Observed floor tiles missing underneath kitchen equipment.
Floor soiled/has accumulation of debris.
Observed floors in kitchen under equipment soiled with grease and food debris. Observed air vents over flip-top cooler with dust build up.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current Hotels and Restaurants license not displayed. Operator stated license needs to be printed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.